2 cup canned black eyed peas, drained
1 cup fresh or frozen corn, thawed
1 cup celery, small dice
1 cup red pepper, diced
4 green onions, chopped
1 cup fresh parsley, chopped
Dulcet Balsamic Dressing & Dipping Sauce

• Place all ingredients in a large bowl.
• Toss generously with Dulcet Balsamic Dressing & Dipping Sauce.

Serves 6-8
Serves a crowd and brings good luck on New Years Day!

The recipe for this colorful salad was shared with us. It's best if made ahead of time, so vegetables have some time to marinate. Frozen or dried Black Eyed Peas can be used instead of canned. For a different take, try black beans instead of the black eyed peas. 

1 lb ripe tomatoes, sliced
1 lb fresh mozzarella, sliced *
1 bunch fresh basil, julienne slice
fresh black pepper
Dulcet Balsamic Dressing & Dipping Sauce

• Arrange the tomatoes slices alternately with the cheese slices on a serving platter.
• Drizzle with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with basil and fresh black pepper.

Serve with your favorite crusty loaf of bread.

Serves 4

Our favorite mozzarella is *Buffala Mozzarella found in specialty grocers. Fresh mozzarella made from cow's milk works well too.

2 lbs of mixed heirloom tomatoes & cherry tomatoes
1 cup crumbled bleu cheese
Fresh Black pepper
Dulcet Balsamic Dressing & Dipping Sauce

• Arrange the sliced, quartered and halved tomatoes on a platter.
• Drizzle with a generous amount of Dulcet Balsamic Dressing & Dipping Sauce.
• Top with crumbled bleu cheese and freshly ground black pepper.

Serve with your favorite crusty loaf bread.

Serves 4-6

2 cup very thinly sliced Crimini Mushrooms
1 cup shaved or largely grated Gruyere Cheese
1 Tbsp chopped Italian Parsley
1 cup Dulcet Lemon Mustard Dill Sauce
Salt & Pepper to taste

• Toss ingredients in a bowl and season to taste.
• Chill before serving.
• Place over Butter Lettuce as a first course.
• Or top a toasted baguette slice for a unique appetizer.

Serves 2-4

1/4 cup + 2 Tbsp Mango Madness Pepper Jelly
1/4 cup Extra Virgin Olive Oil
1/4 tsp Grand Marnier Creamy Mustard
1/4 tsp Salt
4 cups Spinach
1/3 cup walnuts or pecans (candied or plain)
1/2 cup Goat cheese or Gorgonzola

• In a small bowl make dressing - whisk together the pepper jelly, olive oil, mustard and salt.
• Heat dressing in the microwave for 30 seconds. Let cool.
• Place the spinach in a large bowl, and toss with dressing.
• Top with cheese and nuts, toss and serve.

This recipe serves 4 to 6

1 large bunch fresh spinach, washed well
1 cup Chevre, crumbled cheese
1 cup Slivered almonds, toasted
1 pint fresh strawberries, sliced
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper

• Toss spinach generously with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with remaining ingredients, season with freshly ground black pepper.

Serves 2

6 oz spring greens
1 cup sundried tomatoes packaged in olive oil, julienne slice
1 cup toasted hazelnuts*
1/3 cup bleu cheese, crumbled
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper

• Toss greens with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with remaining ingredients and fresh black pepper.

Serves 2

*To toast hazelnuts, place nuts on a baking sheet in a 350F degree oven for 10-15 minutes, tossing occasionally, until skins blister. Remove from oven and place in a clean kitchen towel. Rub the nuts inside the towel together vigorously to remove the skins. Carefully remove nuts from towel, carefully discard skins. 

1 lb rotini pasta
1 roasted red pepper, cut into 1" strips
1 pint cherry tomatoes, cut in half
4 oz prosciutto, cut into strips
1 cup red onion, diced
1 lb mozzarella, cut into cubes
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper
1 cup grated parmesan

• Cook rotini pasta according to package directions, or until al dente.
• Toss all of the ingredients together, seasoning with fresh black pepper, then top with parmesan cheese.

Serves 4